The
ever popular decision when driving along the highway on a road-trip to South
Trinidad: Roast or boil corn? Usually the occupants in the car will say “take
de two!” as both versions are delicious. Some may argue that roast corn is for
those with strong jaws and teeth as the kernels tend to be chewy while boil
corn is the softer, spicier sister… The only way to conclude this dispute is
for you to taste them yourself.
Probably
the most difficult part about preparing fresh corn is stripping the husk and
removing the silk. As a child this was a dreaded task but the promise of
delicious hot corn was enough to help me rally through chucking dozens of corn.
In Trinidad the corn used is not sweet corn so whatever seasonings you cook the
corn with, will be imparted.
Roast
corn
Traditionally,
corn is roasted on a coal pot which because of its small size and portability,
can be used at the side of the road or even highway! The small size means that
the coal pot cannot accommodate a lot of coal which means that the coal pot can
provide a slow-cook option. A coal pot is used for cooking outdoors in rural
areas and the clay version was brought from Africa.
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Fanning the flames of the iron coal pot.
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The
charred, smoked flavour from the coals is what gives roast corn its distinct
flavor. The vendors ingeniously save the corn husk and put the roast corn back
into the husk as a make-shift natural “plate” to serve customers. Cool right?
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The
final product: Roast corn has a distinct charred flavour and chewy texture.
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Boil corn
Boil corn is prepared with tons (emphasis on tons!) of local
seasonings including garlic, chadon beni, chives, onion, fine thyme, Spanish
thyme, fat thyme (pudina), black pepper, parsley, celery, hot scotch bonnet
pepper, pimento, and salt. Some contend that boiling the corn in coconut milk
is a must but, as with all Trini cuisine, there’s more than one way to boil
corn! The broth is an important component in preparing boil corn, however, as
most of us tend to slurp the peppery concoction with delight after eating the
corn, not to mention desperately sucking on the corn cub to get every last drop
of broth goodness!
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Some local herbs and seasonings used
in preparing boil corn.
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Boil corn must be seen with lots of
green bits!
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The first time I had roast corn I could scarcely bite into it. My peeps laughed at me!
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